Steakhouse Baked Potatoes

We all love a good baked potato so I wanted to see if I could make it into a meal by adding steamed broccoli, crispy bacon and scallions all smothered in a delicious cheese sauce. These Steakhouse Baked Potatoes weren't quite as filling as I wanted - we like to eat a big dinner most nights - but if you have a late or hearty lunch these would be perfect as a light dinner.

Steakhouse Baked Potatoes

4 russet potatoes (about 1/2 pound each)
vegetable or olive oil
kosher salt
2 broccoli crowns, cut into florets
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 1/4 cups 2% reduced-fat milk
2 ounces extra-sharp cheddar cheese, shredded (about 1/2 cup packed)
4 slices bacon, cooked and cut into small pieces
4 scallions

Preheat the oven to 350 degrees.

Wash and dry the potatoes and poke each potato all over with a fork (so they won�t explode).

Rub some oil over each potato. Place the potatoes on a baking sheet. Sprinkle salt over the potatoes and roll them around to cover completely.

Bake about 1 hour. Check the potatoes by inserting a fork into the center. It's done when the fork goes in easily.

While the potatoes are cooking, bring a large pot of water to a boil. Season wit salt and then add the broccoli. Cook for 4 minutes, then drain and keep warm. You can also steam the broccoli.

Melt butter in a small saucepan. Sprinkle flour over melted butter; cook for 1 minute, stirring often with a whisk. Gradually add milk to the flour mixture in pan, and bring to a boil, stirring often with a whisk. Cook for 1 minute or until slightly thick, then remove from heat. Add the cheese and stir until smooth.

The Ultimate Stuffed Potato

The other day I caught an episode of Tyler's Ultimate and he was making The Ultimate Stuffed Potato, basically a baked potato topped with a cheese sauce mixed with bacon and broccoli. I was practically drooling watching him assemble these potatoes (which were a side dish to a steak dinner, if you can believe it). I figured the potato alone was filling enough for dinner.

I made some modifications to the cheese sauce after seeing that it called for 1/2 stick of butter and only 1/2 cup of milk. I dropped the butter and flour to 2 tablespoons each and upped the milk to 1 cup to make a thinner sauce. I had to add a few splashes of milk to thin it when we were ready to eat since I made it ahead of time, so use your judgement. I also ended up mixing together the ends of a few different cheeses because I only had about 1 ounce of cheddar left in the fridge. American and a little Pecorino mixed in well and the resulting sauce was drinkably good.

I loved these potatoes and, once again, Baby Girl was stealing pieces of broccoli, bacon and cheese as we were cooking dinner. I baked her a tiny potato and she was a big fan. These are so, so good.

The Ultimate Stuffed Potato
Tyler Florence

4 large Idaho potatoes, scrubbed
Extra-virgin olive oil
Kosher salt
2 tablespoons butter
2 tablespoons flour
1 cup milk
About 1-2 cups shredded sharp white Cheddar
2 broccoli crowns cut into florets, blanched in salty water
1/2 pound bacon, medium dice, cooked until crisp
2 tablespoons chives, chopped (optional)
Freshly ground black pepper

Preheat oven to 400 degrees F.

Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about 1 hour.

Melt the butter over medium heat and then whisking in the flour. Cook for 1 minute then add the milk. Allow to boil for 5 minutes, then off heat fold in the cheese and stir until melted. Once melted, add the cooked broccoli and bacon. Season with salt and freshly ground black pepper.

When the potatoes are done make a cut across the top and squeeze it from the bottom so a small pouch opens up and the bottom is squared off. Spoon the filling over the top of the potato and season with pepper, to taste.

Potato Pancakes

It isn't often that I see a picture of something and need to make it immediately but sometimes that craving packs a powerful punch. Melissa posted these Potato Pancakes recently and the photo alone made me start salivating. I just happened to have some leftover baked potato in the fridge from the Cheesy Buffalo Chicken Stuffed Potatoes so I whipped these up for lunch.

Holy yum is all I have to say. I used the flesh of maybe one potato to make two pancakes and with a little sour cream and applesauce these truly hit the spot. Melissa's version with grated potato and onion is more like the latkes my grandmother makes but mine were still nice and crispy, just softer inside.

Potato Pancakes
Slightly adapted from I Was Born to Cook, originally from Allrecipes
Makes two pancakes

1 baking potato, cooked and peeled
1/2 small onion, grated
1 1/2 teaspoons cornstarch
salt and pepper
1 1/2 teaspoons flour
vegetable oil for frying
applesauce and sour cream, for serving

Mash the flesh of the potato with the grated onion in a bowl. Mix in the cornstarch, salt and pepper and flour.

Heat 1/4 inch of vegetable oil in a non-stick skillet over medium high heat. Divide potato mixture into two patties and add to the pan. Flatten with a spatula to make 1/2 inch thick pancakes. Fry until golden brown, turning once.

Transfer to a paper towel lined plate to drain. Serve with applesauce and sour cream.

Cheesy Buffalo Chicken Stuffed Potatoes

We love anything buffalo chicken and it had been awhile since I'd made anything with those flavors when Mary Ellen chose Ashley's recipe for Cheesy Buffalo Chicken Stuffed Potatoes for a recent recipe swap. A baked potato stuffed with creamy, cheesy buffalo chicken? Sold!

This was a meal that almost didn't happen. I had it on the meal plan for a Monday so Sunday morning I went into the freezer looking for chicken breasts only to discover we were out of chicken. Ooops. Monday I went to the grocery store to pick up a rotisserie chicken, got home and realized we were out of Frank's hot sauce. Nothing to do at that point but sub another dinner from later in the week and push these back. Not a big deal, really, but frustrating when I'd been practically salivating over these potatoes all day.

My baking potatoes were more medium-sized but I still managed to fill 4 of them and have leftover filling, so I froze it for another time. I'm glad my potatoes were on the small side - the filling is quite rich and I wasn't able to finish my potato.

To tie the theme together I made a quick salad of celery, shredded carrot, grape tomatoes, romaine and blue cheese crumbles with ranch dressing. It was the perfect accompaniment.

Cheesy Buffalo Chicken Stuffed Potatoes
As seen on Mary Ellen�s Cooking Creations, originally from Cheesecurd in Paradise

4 baking potatoes
2 chicken breasts, cooked and shredded
6 oz cream cheese
1/4 cup Frank's Red Hot
2 tablespoons ranch dressing
1/2 cup shredded mozzarella cheese
1/3 cup blue cheese crumbles
1/2 cup shredded cheddar cheese

Preheat your oven to 375 degrees.

Bake the potatoes or heat in the microwave until tender (mine took 25 minutes in 5 minute intervals since I was cooking four). When they are done, allow to cool slightly then cut off the top and gently scoop out the insides, saving the potato flesh for another time, to make a well for the filling.

Mix the shredded chicken, cream cheese, hot sauce, ranch dressing, mozzarella cheese and 1 tablespoon blue cheese.

Place the potatoes on a baking sheet lined with tin foil and spoon the chicken mixture into the potatoes. Top with the cheddar cheese and the remaining blue cheese crumbles.

Bake for about 20 minutes to melt the cheese.

Chicken and Basil Stuffed Twice Baked Potatoes

We are big baked potato fans in this house, but I rarely make them. Why, I have no idea. I think of them as more of a side dish, which I then self-limit to being served alongside steak, which we don't eat often. And there you have it. But these Chicken and Basil Stuffed Twice Baked Potatoes are a meal in themselves, especially served with a side salad or some steamed veggies. SP was a big fan, which I was happy about. He knows he needs to eat healthier meals but old habits die hard. Of course he joked how much better they would have been with bacon, so maybe I'll look into turkey bacon to make them healthier (or just use two slices divided between 4 potatoes). I doubled the recipe so we'd have leftovers.


I cooked the potatoes and poached the chicken, made the sauce and then assembled the stuffed potatoes during the day, which meant all I needed to do was put the baking sheet in the oven when SP called to say he was on his way home. As Jessica said, these are not an easy weeknight meal due to the amount of time needed to prep them, but if you're able to do all the work ahead of time it isn't too bad. I think these could even be prepped the night before and stored in the fridge until ready to bake. Regardless, these are delicious and filling.

Chicken and Basil Stuffed Twice Baked Potatoes
As Seen On Sunny Side Up in San Diego

4 baking potatoes
Olive oil and kosher salt for coating
2 tablespoons olive oil, divided
1 small onion, diced
4 garlic cloves, minced
1 cup half and half
1 cup vegetable or chicken broth
1/4 cup fresh basil, minced
3/4 cup Parmesan cheese, divided
Juice of half a lemon
Salt and pepper to taste
2 chicken breasts, cooked and shredded

Preheat an oven to 400 degrees. Prepare a baking sheet by lining with parchment paper.

Scrub the outside of the potatoes really well, then pat dry with paper towels, prick each potato with a fork 6-8 times, and place on the prepared baking sheet. Drizzle each potato with about a teaspoon of oil and use a pastry brush to evenly distribute over surface then sprinkle with kosher salt. Flip the potatoes and repeat on the other side. Bake for an hour to an hour and a half, or until they are tender.

When the potatoes are close to being done, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onions and saute for 3-4 minutes or until the onions are translucent. Add the garlic and cook until fragrant, about 30 seconds. Pour in the half and half and broth. Stir well and bring to a boil, then reduce the heat and let simmer for 10 minutes. In the meantime, chop the basil. After the sauce has simmered, add the basil, 1/4 cup Parmesan cheese and a squeeze of lemon juice. Taste the sauce and add salt and pepper to taste. Set aside.

Once the potatoes have finished baking, cut them in half lengthwise. Carefully scoop out the insides, leaving a thin shell around the edges, then return the shells, open side up, to the baking sheet. Place the potato guts in a bowl. Use a fork to slightly mash the potatoes. Pour the sauce into the bowl with the potatoes and stir to incorporate. Add the cooked shredded chicken and stir.

Fill the potato shells with the filling, sprinkle with the remaining Parmesan cheese, and return them to the hot oven for 10 minutes, switching to the broiler for the last minute or so if the cheese hasn't yet started to turn golden brown. Serve hot with a small side salad or steamed vegetables.